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| Buckingham 3-bird Roast Goose |
£95.00 guide |
Serves 20 |
| De-boned and breast-meat stuffed goose |
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| Free-range goose de-boned but with legs left on the bone. Filled with chicken breast, duck breast or pheasant breast. Choice of cranberry filling or apple, walnut, celery bound with herbs and spices. Tied to form traditional whole-bird roast. Easy to carve and serve. Ideal for cold cuts. |
Cooking GuidelinesCook on a griddle to drain fat for 20m per pound and 20m over. |
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